Description
Indulge in creamy Olive Garden Chicken Alfredo, a delightful dish featuring tender chicken and fettuccine pasta enveloped in rich Alfredo sauce. Perfect for weeknight dinners or special occasions!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, melt 1 tablespoon of butter. Sauté seasoned chicken breasts until golden brown, about 5-6 minutes per side. Remove and let rest.
- In the same skillet, reduce heat slightly and add minced garlic with remaining butter. Sauté until fragrant (about 1 minute).
- Pour in heavy cream and simmer for 2 minutes while whisking in grated Parmesan until smooth. Season with salt and pepper.
- Slice the rested chicken and add it, along with cooked fettuccine, to the skillet. Toss until well coated; add reserved pasta water for desired creaminess.
- Garnish with chopped parsley before serving.
Notes
- Swap chicken for shrimp or add veggies like broccoli for a nutritional boost.
- Store leftovers in an airtight container for up to three days; reheat gently on low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 747
- Sugar: 2g
- Sodium: 761mg
- Fat: 43g
- Saturated Fat: 25g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 138mg